Make sure you have a good bed established before using your wheat. It has a tendency to get very sticky. Anytime you have a recipe with more than 50% wheat in your grain bill you might want to consider a protein break with just the wheat before the rest of the grain as well.
I have recently bought Crosby & Baker Distillers Yeast. I was wondering if anyone has successfully used this to help attenuation in Big Beers? Any thoughts?
